Mini Scones with Ham, Leek and Port Figs

Ingredients:

2 Cups Plain Flour
3 tsp Baking Powder
110g Butter, Chilled
100g Tasty Cheese
2 Tbsp Fresh Chives, chopped
¾ Cup Milk

Filling:

1 Cup Port
6 Large Dried Figs, stems removed
1 tsp Sugar
1 Large Leek
1 tsp Dijon Mustard
2 tsp Red Wine Vinegar
1 Tbsp Olive Oil
150g Shaved Ham

Method:

  1. Sift the flour, baking powder and ¾ tsp salt into large bowl. Coarsely grate the butter and cheese into the flour and rub with your fingertips until the pieces are the size of coarse breadcrumbs. Stir in the chives. Pour in the milk and combine with a fork until large clumps form. Turn onto floured surface and knead into a ball.
  2. Roll out the dough and cut with scone cutters to the desired size. Place on a baking tray and refrigerate for 20 minutes. Preheat the oven to 220 degrees and bake for 10-12 minutes or until lightly browned.
  3. In a small pan, heat the port, figs and sugar. Bring to the boil, reduce the heat and simmer for 15 minutes. Remove the figs and when cooled, roughly chop. Simmer the liquid for about 3 minutes, until reduced and syrupy. Put the figs back in and stir to combine. Set aside.
  4. Roughly chop the leek, wash well, drain and steam for about 10 minutes or until very soft. Combine with the mustard, vinegar and oil. Season with salt and pepper.
  5. Cut the scones in half. Put a folded piece of ham on each bottom half, top with a teaspoon each of leek and fig mixture, then replace the tops.

 

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